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Garlic Roast Chicken Recipe

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This recipe for Garlic Roast Chicken, by , is from Sherri's Family Secrets, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Pigg


1 (5 to 6 lb.) roasting chicken
freshly ground black pepper
2 heads garlic, cut in half crosswise
1 large onion, thickly sliced
4 carrots, cut into 2-inch pieces
4 medium Yukon gold potatoes, cut into medium
4 tbsp. butter, melted

Salt chicken inside and out, wrap and keep in refrigerator for up to 2 days.
Preheat the oven to 425. Pat the chicken inside and out with paper towels until dry. Generously salt chicken inside and stuff with all of the garlic. Tuck the wings under the chicken and close the cavity of the chicken. Place in roasting pan just large enough to hold chicken and vegetables or use Pyrex dish. Scatter the onions, carrots, and potatoes around the chicken. Brush the chicken with butter and drizzle a small amount over vegetables. Sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours or until juices run clear between leg and thigh. Remove chicken and cover with foil. Continue cooking the vegetables for 15 minutes.
Carve the chicken and surround with vegetables. Pour juices over and serve. Serves 3 to 4.




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